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Gluten-Free Pumpkin Donuts with Cream Cheese Glaze Recipe

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★★★★★

4.6 from 124 reviews

These Gluten Free Pumpkin Donuts with Cream Cheese Glaze are a delightful treat combining moist, spiced almond flour donuts with a smooth, dairy-free cream cheese glaze. Perfectly baked to achieve a soft, fluffy texture with a subtle pumpkin flavor, these donuts are enhanced by a cinnamon-spiced coating and are ideal for a gluten-free, low-carb-friendly dessert or breakfast option.

Ingredients

Scale

Donuts

  • 2 1/2 cups blanched almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons pumpkin pie spice
  • 2 large eggs
  • 3/4 cup granulated monk fruit sweetener
  • 1/2 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 1/4 cup melted coconut oil or Greek yogurt (can also sub applesauce or dairy-free coconut yogurt)
  • 1 tablespoon almond milk
  • Extra granulated monk fruit and 1 teaspoon cinnamon for coating

Cream Cheese Glaze

  • 4 oz dairy-free cream cheese (e.g. Kite Hill)
  • 1 1/4 cup powdered Swerve
  • 2 tablespoons vegan butter (room temperature)
  • 2 tablespoons unsweetened almond milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Set your oven to 350°F (177°C) to prepare for baking the donuts.
  2. Mix Dry Ingredients: In a bowl, combine the almond flour, baking soda, salt, and pumpkin pie spice thoroughly.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, granulated monk fruit sweetener, pumpkin puree, vanilla extract, melted coconut oil (or chosen substitute), and almond milk until well combined.
  4. Combine Batter: Using an electric mixer on medium/high speed, blend the dry ingredients into the wet ingredients until the batter is fully combined, scraping the bowl sides occasionally to ensure even mixing.
  5. Prepare Donut Pans: Grease two 6-hole donut pans with cooking spray to prevent sticking. This recipe yields 8 donuts; use two pans or one 12-hole donut mold accordingly.
  6. Fill Donut Molds: Evenly pour or pipe the batter into each mold cavity, filling them appropriately for donuts.
  7. Bake Donuts: Bake in the preheated oven for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Avoid overbaking to maintain moisture.
  8. Cool Donuts: Let the donuts cool in the pans for 3-4 minutes before transferring them to a cooling rack. Note that the tops will be flat and the bottoms will puff up; icing the bottom gives a traditional donut look.
  9. Make Cream Cheese Glaze: In a mixing bowl, place dairy-free cream cheese, powdered Swerve, vegan butter, almond milk, and vanilla extract. Use a handheld mixer to whip the ingredients together for about 40 seconds until smooth and creamy.
  10. Glaze Donuts: Once the donuts have cooled completely, use a spoon or piping bag to evenly coat each donut with the cream cheese glaze.
  11. Coat with Cinnamon Sugar: Lightly sprinkle the donuts with the extra granulated monk fruit and cinnamon mixture for added flavor and texture.
  12. Serve and Store: Enjoy immediately or store any leftovers in an airtight container in the refrigerator for up to one week.

Notes

  • Ensure not to overbake the donuts to keep them moist and fluffy.
  • You can substitute melted coconut oil with Greek yogurt, applesauce, or dairy-free coconut yogurt to adjust texture and moisture.
  • For traditional appearance, ice the bottom of the donuts because they puff up more distinctly than the top.
  • The cream cheese glaze uses dairy-free cream cheese and vegan butter, making this recipe suitable for vegan and dairy-free diets.
  • Donuts can be stored in an airtight container in the refrigerator for up to a week.

Keywords: gluten free pumpkin donuts, dairy-free pumpkin donuts, almond flour donuts, pumpkin spice donuts, cream cheese glaze, vegan cream cheese glaze, low carb donuts

Find it online: https://cookwithyana.com/gluten-free-pumpkin-donuts-with-cream-cheese-glaze-recipe/